JP5015758B2 - Method for producing containerized coffee beverage - Google Patents

Description

  The present invention relates to a method for producing a containerized coffee beverage.

  Antihypertensive drugs include various neuroleptic agents that act on the regulatory system of neural factors, ACE inhibitors that act on the regulatory system of humoral factors, AT receptor antagonists, and regulatory systems of vascular endothelium-derived substances Drugs such as Ca antagonists and antihypertensive diuretics related to the body fluid regulation system in the kidney can be mentioned, and these are mainly used in medical institutions for patients with severe hypertension. However, drugs currently used for the purpose of antihypertensive measures are satisfactory in terms of efficacy, but the burden on patients is large due to the side effects that are present.

  For this reason, general therapies based on lifestyle improvements such as diet therapy, exercise therapy, restriction of drinking and smoking are widely applied to people with normal hypertension including mild to severe hypertension. With the increasing awareness of the importance of general therapy, it has been said that improving dietary habits is particularly important. And the search of the blood pressure antihypertensive material derived from the food from the food which has a blood pressure lowering action is performed abundantly, and the isolation | separation and identification of the active ingredient are performed a lot.

  From such research, it is known that in a coffee beverage composition containing chlorogenic acids, a blood pressure lowering effect is recognized by reducing hydroxyhydroquinone contained in the coffee beverage composition (Patent Document 1).

In particular, when the coffee beverage is a container-packed coffee beverage, it is preferable in terms of quality that generation of precipitates during long-term storage or the like is suppressed. As a method for preventing the precipitation of coffee, a method in which treatment with mannan degrading enzyme and addition of an alkaline sodium salt or an alkaline potassium salt is used in combination (Patent Document 2) is disclosed.
International publication WO05 / 72533 pamphlet JP 7-184546 A

However, in the case of a coffee beverage composition containing a high concentration of chlorogenic acids, precipitate generation during storage is likely to occur. In order to solve this problem, simply using a large amount of mannan-degrading enzyme may impair the original flavor of coffee, and both the suppression of precipitate generation and the flavor have been demanded.
The objective of this invention is providing the manufacturing method of a coffee drink which can prevent precipitation at the time of storage in high concentration coffee, and can maintain the flavor of coffee, especially the acidity of coffee.

  As a result of various investigations in providing a container-packed coffee beverage that maintains the flavor peculiar to roasted coffee beans, the present inventor performs an adsorbent treatment on a coffee extract extracted from roasted coffee beans having an L value of 14 to 25. The coffee extract obtained by the above and the coffee extract extracted from roasted coffee beans having an L value of 35 to 55 are mixed at a specific ratio, and an enzyme having mannanase activity is added before and after the mixing, and the resulting coffee is obtained. It has been found that the above object can be achieved by heat sterilizing the solution.

That is, the present invention
A method for producing a containerized coffee beverage having a chlorogenic acid concentration of 0.14 to 0.5 mass%,
(Step 1) A step of obtaining a coffee extract (a) by adsorbing a coffee extract derived from roasted coffee beans having an L value of 14 to 25,
(Step 2) A coffee extract (a) and a coffee extract (b) derived from roasted coffee beans having an L value of 35 to 55, the coffee solid content in (a) / the coffee solid content in (b) Including a step of mixing a weight ratio of 8 to 15 to obtain a coffee solution, and (step 3) a step of heat sterilizing the coffee solution,
The present invention provides a method for producing a containerized coffee beverage, comprising a step of adding a mannan degrading enzyme between after step 1 and before step 3.

  According to the present invention, since the chlorogenic acid concentration is high and the mass ratio of hydroxyhydroquinone and chlorogenic acids is small, an excellent blood pressure lowering action can be expected, and the sourness of coffee can be maintained while being a high concentration coffee, In addition, the physical property stability can be maintained.

In the production method of the present invention, at least two kinds of extracts derived from beans having different roasting degrees are used. One type of coffee beans is roasted coffee beans having an L value of 14 to 25 (hereinafter also referred to as “deep roasted beans”), and the other type is roasted coffee beans having an L value of 35 to 55 (hereinafter “shallow roasted beans”). It is also called “bean”. The measuring method of L value is based on the method described in the examples described later.
Although the kind of coffee bean used by this invention is not specifically limited, For example, Brazil, Colombia, Tanzania, Mocha, Kilimangelo, Mandelin, Blue Mountain etc. are mentioned. Coffee beans include Arabica and Robusta. One kind of coffee beans may be used, or a plurality of kinds may be blended.
Regarding the method of making roasted coffee beans, preferred roasting methods include a direct-fire type, a hot air type, and a semi-hot air type, and a type having a rotating drum is more preferable. The roasting temperature is usually 100 to 300 ° C, more preferably 150 to 250 ° C. From the viewpoint of flavor, it is preferable to cool to 0 to 100 ° C. within 1 hour after roasting, more preferably 10 to 60 ° C.

  Regardless of the roasting degree, the extraction method from roasted coffee beans includes, for example, a method of extracting from roasted coffee beans or a pulverized product thereof using an extraction solvent such as water to hot water (0 to 100 ° C.). Can be mentioned. Examples of the extraction method include a boiling type, an espresso type, a siphon type, and a drip type (paper, flannel, etc.).

  Examples of the extraction solvent include water, alcohol-containing water, milk, carbonated water, and the like. The pH of the extraction solvent is usually 4 to 10, and 5 to 7 is preferable from the viewpoint of flavor. In addition, a pH adjusting agent such as sodium bicarbonate, sodium bicarbonate, L-ascorbic acid, or L-alcorbic acid Na may be contained in the extraction solvent, and the pH may be adjusted appropriately.

  Extractors include paper drip, non-woven drip, siphon, nel drip, espresso machine, coffee machine, percolator, coffee press, ibrick, water drip, boiling, heatable kettle, stirring and stirring kettle, coffee cup Paper or non-woven bag-like structure that can be suspended, drip extractor having a structure (such as mesh or punching metal) that is substantially capable of solid-liquid separation of coffee beans at the bottom of the spray nozzle, at the top and bottom Examples thereof include a column extractor having a structure (mesh, punching metal, etc.) that can substantially separate coffee beans from solid and liquid. The extractor may have a structure that can be heated or cooled (for example, an electric heater, a jacket through which hot water, steam, or cold water can flow).

  Examples of the extraction method include a batch extraction method, a semi-batch extraction method, and a continuous extraction method. The extraction time of the batch type extraction method or the semi-batch type extraction method is 10 seconds to 120 minutes. From the viewpoint of flavor, 30 seconds to 30 minutes are preferable.

In the present invention, the coffee extract extracted from deep roasted beans is treated with an adsorbent to obtain a coffee extract (a) (step 1). Deep roasted beans are strongly drawn out of the flavor and aroma of coffee and can enhance palatability. The preferred L value range is 16-24, especially 17-24.
On the other hand, the deep roasted bean extract contains a relatively large amount of hydroxyhydroquinone generated during the roasting process. Therefore, before mixing with the coffee extract (b) described later, adsorbent treatment is performed to reduce the mass ratio of hydroxyhydroquinone and chlorogenic acids in the deep roast bean extract. At this time, when mixed with the coffee extract (b) described later, the mass ratio is preferably controlled to be 5 / 10,000 or less, more preferably 3/10000 or less, and still more preferably 1 / 10,000 or less. .

Examples of the adsorbent include activated carbon and reverse phase chromatographic carrier, and activated carbon is preferable.
As a method for treating the coffee extract with the adsorbent, any of a batch method, a continuous method, and a semi-batch method may be used. For example, as a batch method, for example, an adsorbent is added to a liquid containing a coffee extract at −10 to 100 ° C. And a method of removing the adsorbent after stirring for 0.5 minutes to 5 hours.
As a column liquid passing method which is an example of a continuous method, for example, a method in which an adsorbent is filled in a column, a liquid containing a coffee extract is passed from the lower or upper part of the column, and discharged from the other is used. The amount of the adsorbent packed into the column may be an amount that can be filled into the adsorbent column before passing the liquid. It is sufficient that at least one of the upper and lower stages of the adsorbent column has a separation structure that has a mesh (netting) or punching metal and does not substantially leak the adsorbent.
The atmosphere during the adsorbent treatment includes air and inert gas (nitrogen gas, argon gas, helium gas, carbon dioxide gas), but inert gas is preferred from the viewpoint of flavor.

  The amount of the adsorbent is usually 0.01 to 100 times the mass of the coffee bean-derived soluble solid content in the coffee extract. From the viewpoint of flavor, it is preferable to use 0.02 to 1.0 mass times in the case of activated carbon, and 2 to 100 mass times in the case of a resin carrier for a reverse phase chromatograph. In this specification, Brix (a refractometer reading for sugar at 20 ° C.) is used as the soluble solid content.

As the activated carbon, the average pore radius in the micropore region is preferably 5 angstroms (Å) or less, more preferably in the range of 2 to 5 angstroms, and particularly preferably in the range of 3 to 5 angstroms. In the present invention, the micropore region indicates 10 angstroms or less, and the average pore radius is a value of the pore radius indicating the peak top of the pore distribution curve obtained by measurement by the MP method. The MP method is a pore measurement method described in the literature (Colloid and Interface Science, 26, 46 (1968)), and is a method adopted by Sumika Chemical Analysis Center, Inc. and Toray Research Center, Inc. .
Moreover, as a kind of activated carbon, coconut shell activated carbon is preferable, and also water vapor activated coconut shell activated carbon is preferable. As a commercially available product of activated carbon, Shirakaba WH2C, WH2CL, W2CL, W2C, EH (Nippon Envirochemicals), Taiko CW (Nikamura Chemical), Kuraray Coal GW (Kuraray Chemical), etc. can be used.
The adsorbent treatment method using activated carbon not only can reduce the hydroxyhydroquinone content selectively without reducing the amount of chlorogenic acids, but also has a good flavor, and the potassium content relative to the chlorogenic acids is 1/5 or more by mass ratio. In particular, it is preferable from the standpoint that the potassium content is not lowered by maintaining ½ or more.
The adsorbent treatment step is preferably performed only with the coffee extract, but may be performed after mixing raw materials such as sodium hydrogen carbonate.

  In the present invention, a coffee extract (b) obtained from lightly roasted beans is used. The preferred L value of lightly roasted beans is 42-52, especially 43-50. Such roasted beans are preferred in that they contain a large amount of chlorogenic acid and have a very low hydroxyhydroquinone content. Therefore, by mixing the extract (b) from the extract extracted from the light roasted beans with the coffee extract (a), it is possible to produce a coffee beverage that can be expected to have a blood pressure lowering effect while enhancing palatability. It becomes. In the present specification, the coffee extract (b) means both a coffee extract itself extracted from lightly roasted beans and a product obtained by adding some treatment to the latter, and the latter is referred to as “coffee extract (or simply extract)”. Also called.

  As a preferred embodiment of the present invention, a coffee extract obtained by concentrating the coffee extract extracted from the light roasted beans is used. This has the merit that it is easy to increase the solid content concentration of the coffee beverage. Here, the concentration method of the coffee extract may be any method such as a reduced pressure method, an ultrafiltration membrane method, or a freeze-drying method. The coffee solid content concentration (Brix) in the coffee extract is preferably 15 to 100, more preferably 20 to 95, and still more preferably 25 to 90. The concentration is easy to increase, which is preferable for production.

  Moreover, the extract of shallow roasted beans may be treated with an adsorbent or may not be treated with an adsorbent. When the adsorbent treatment is performed, the aroma is mild and a light taste is obtained, so that even people who are not good at coffee can easily drink. In addition, the blood pressure lowering effect can be further ensured. On the other hand, when the adsorbent treatment is not performed, the original fragrance, richness and body feeling of coffee can be left, so that it is easy for people who like coffee to drink and blood pressure drop due to continuous drinking can be expected. In addition, as described above, the shallow roasted beans of the present invention have a low hydroxyhydroquinone content that is thought to hinder the blood pressure lowering action, so that no adsorbent treatment is necessary to expect the blood pressure lowering action. Therefore, the process can be simplified, which is preferable in terms of production efficiency and cost.

Next, the coffee extract (a) and the coffee extract (b) are mixed to obtain a coffee solution (step 2).
The mixing ratio of the two is such that the coffee solid content in (a) / the coffee solid content weight ratio in (b) is 8-15. 9-14 are preferable and 10-14 are more preferable from the surface of the acidity and storage stability of coffee. The mixing method is not particularly limited, and either a batch method or a continuous method may be used. A suitable stirring device is preferably used for mixing, and a stirring blade, a static mixer, and the like can be appropriately used.

Thereafter, the coffee solution is heat sterilized (step 3).
The heat sterilization condition is preferably performed by setting the F0 value (lethal value) to a certain value or more. The F0 value is 5 to 60, preferably 10 to 50, more preferably 15 to 40, and still more preferably 17 to 35 in terms of microbiological stability. Here, the F0 value is a value for evaluating the heat sterilization effect when the canned coffee beverage is heat sterilized, and corresponds to the heating time (minute) when normalized to the reference temperature (121.1 ° C.). The F0 value is calculated by multiplying the lethality rate (1 at 121.1 ° C.) with respect to the temperature in the container by the heating time (minutes). The fatality rate can be obtained from the fatality rate table (Masao Fujimaki et al., “Food Industry”, Hoshiseisha Koseikaku, 1985, page 1049). In order to calculate the F0 value, a commonly used area calculation method, official method, or the like can be employed (see, for example, Tanikawa et al. << Canned Manufacturing Science >> page 220, Hoshiseisha Koseikaku).
In the present invention, in order to set the F0 value to be a predetermined value, for example, an appropriate heating temperature and heating time may be determined from a preliminarily obtained lethality curve.

  As the sterilizer, a batch sterilizer or a continuous sterilizer can be used. There is a retort pot as a batch type sterilizer. Continuous sterilizers include tube-type sterilizers, plate-type sterilizers, HTST plate-type sterilizers, UHT sterilizers, etc. (revised soft drinks, pages 546-558, pages 633-638, supervised by Seiyo Nationwide) Beverage Manufacturers Association, published by Korin). From the viewpoint of flavor, a continuous sterilizer is preferred. In particular, it is preferable to fill under aseptic conditions after continuous heat sterilization.

  In the present invention, the sterilization time is within 10 minutes, preferably from 100 seconds to 9 minutes, more preferably from 110 seconds to 7 minutes, from the viewpoint of effectively suppressing the increase in hydroxyhydroquinone.

  The sterilization temperature is preferably 123 ° C. or higher in view of microbiological stability, more preferably 123 to 150 ° C., more preferably 126 to 141 ° C., and still more preferably 129 to 140 ° C.

  In addition to the above conditions, the heat sterilization treatment is performed under the sterilization conditions stipulated in the Food Sanitation Law if the container can be heat sterilized after being filled into a container like a metal can. It should be noted that the temperature rise and cooling to the heat sterilization setting conditions should be performed promptly and not accompanied by an excessive heat history. In addition, the metal can may be filled after heat sterilization. The same applies to paper, bottles, and the like, and heat sterilization after filling or filling after heat sterilization is possible considering the heat resistance of the container.

In the present invention, the coffee extract (a) or the coffee extract (a) and the coffee extract (after the adsorbent treatment and before the step 3, ie before the heat sterilization treatment) a step of adding a mannan degrading enzyme to the coffee solution obtained by mixing with b). More specifically, the mannan degrading enzyme may be added to the coffee extract (a) obtained in step 1, or after the coffee extract (a) and the coffee extract (b) are mixed. May be.
Mannan degrading enzyme is not limited in its origin, and any mannan degrading enzyme can be used as long as it has mannan degrading activity. For example, as a source, filamentous fungi (Aspergillus aculeatus, Aspergillus awamori, Aspergillus niger, Aspergillus oryzae, Aspergillus usamii, Humicola insolens, Trichoderma harzianum, Trichoderma koningii, Trichoderma longibrachiatum, Trichoderma vitic), Bacillus subtilis (Cili , Pycnoporus coccineus), and those derived from Aspergillus aculeatus can be preferably used. Mannan degrading enzymes include α and β forms, with β forms being more preferred.
What is necessary is just to select the optimal conditions for the temperature, time, pH, and addition amount in a process by the origin and activity of the enzyme to be used. The addition amount is preferably 0.1 to 5 U, more preferably 0.2 to 4 U, still more preferably 0.3 to 3 U, and particularly preferably 0.4 to 2 U per 1 g of coffee solid content. Here, 1 U is an amount that causes an increase in reducing power corresponding to 1 μmol of mannose per minute under the conditions of 40 ° C. and pH 5.0.
In addition, the added enzyme may be removed after the reaction, but it may not be removed.

  By the production method of the present invention, a packaged coffee beverage having a chlorogenic acid concentration of 0.14 to 0.5% by mass is produced.

As content of chlorogenic acid in the container-packed coffee beverage, preferably 0.145 to 0.4 mass%, more preferably 0.15 to 0.3 mass%, still more preferably 0.155 to 0.25 mass%, Especially preferably, it contains 0.16-0.2 mass%. The chlorogenic acids include (A ¹ ) monocaffeoylquinic acid, (A ² ) ferulaquinic acid, and (A ³ ) dicaffeoylquinic acid. Here, (A ¹ ) monocaffeoylquinic acid includes at least one selected from 3-caffeoylquinic acid, 4-caffeoylquinic acid and 5-caffeoylquinic acid. Examples of (A ² ) ferulquinic acid include one or more selected from 3-ferlaquinic acid, 4-ferlaquinic acid and 5-ferlaquinic acid. (A ³ ) Examples of dicaffeoylquinic acid include one or more selected from 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid. The total of the above nine types is used for the chlorogenic acid content. The content of the chlorogenic acids is measured by high performance liquid chromatography (HPLC). The analysis conditions are according to the method described in the examples.

  Moreover, the container-packed coffee drink whose mass ratio of hydroxyhydroquinone and chlorogenic acids becomes like this. Preferably it is 5/10000 or less, More preferably, it is 3/10000 or less, More preferably, it is 1 / 10,000 or less. Such a coffee beverage is excellent in blood pressure lowering action and excellent in flavor.

In the container-packed coffee beverage of the present invention, the content of H ₂ O ₂ (hydrogen peroxide) is preferably 1 ppm or less, more preferably 0.1 ppm or less, and particularly preferably 0.01 ppm or less from the viewpoint of the original flavor of coffee. The measurement of hydrogen peroxide can be performed using a commonly used hydrogen peroxide meter. For example, a high-sensitivity hydrogen peroxide meter Super Orientor Model 5 (SUPER ORITECTOR MODEL 5) manufactured by Central Science Co., Ltd. can be used. .

  The container-packed coffee beverage of the present invention can be added with sugars such as sucrose, glucose, fructose, xylose, fructose glucose solution, sugar alcohol, antioxidants, pH adjusters, emulsifiers, fragrances and the like as desired. . The pH of the coffee composition is preferably 5 to 7, more preferably 5.4 to 6.5, and particularly preferably 5.5 to 6.2 from the viewpoint of beverage flavor and stability.

  Moreover, in order to make the effect | action of this invention effective, it is good also considering a container-packed coffee drink as a container-packed black coffee drink. Here, the black coffee beverage refers to a product in which milk is not blended regardless of the presence or absence of so-called sweeteners such as unsweetened black, sweetened black and fine sugar black.

  The container-packed coffee beverage of the present invention can be produced in a can, cup, pouch, or bottled mode. As the material of the container, metals such as aluminum and steel; paper, glass, laminate and the like can be used. In this case, the container can be packed into a 50 to 500 mL canned coffee beverage. The canned coffee beverage is preferably single-strength. Here, “single strength” refers to what can be drunk as it is after opening the packaged beverage.

As the container, a container having a low oxygen permeability is preferable from the viewpoint of preventing changes in the ingredients in the coffee. For example, a can made of aluminum or steel, a glass bottle, or the like may be used. In the case of cans and bottles, resealable ones that can be recapped are also included. Here, the oxygen permeability is an oxygen permeability (cc · mm / m ² · day · atm) measured in an environment of 20 ° C. and a relative humidity of 50%, and the oxygen permeability is preferably 5 or less, and 3 Hereinafter, 1 or less is particularly preferable.

L value measurement of roasted coffee beans:
The L value was measured with a colorimetric color difference meter ZE-2000 (Nippon Denshoku Industries Co., Ltd.).
The roasted coffee beans were pulverized to a particle size of 500 μm or less with a high-cut coffee mill (made by Karita, scale: 1). The ground beans were put so as to fill the measurement cell, and the ground beans were lightly pressed from above so that there was no gap at the bottom of the cell. The measurement was performed at least three times, and the reflectance of the sample when the reflectance of the standard white plate was 100 was taken as the L value.

Analysis of chlorogenic acids:
A method for analyzing chlorogenic acids in a packaged coffee beverage is as follows. The analytical instrument used was HPLC. The model numbers of the unit units are as follows. UV-VIS detector: L-2420 (Hitachi High-Technologies Corporation), column oven: L-2300 (Hitachi High-Technologies Corporation), pump: L-2130 (Hitachi High-Technologies Corporation), autosampler: L-2200 (Hitachi High-Technologies Corporation), column: Cadenza CD-C18 inner diameter 4.6 mm × length 150 mm, particle diameter 3 μm (intact Inc.).
The analysis conditions are as follows. Sample injection volume: 10 μL, flow rate: 1.0 mL / min, UV-VIS detector set wavelength: 325 nm, column oven set temperature: 35 ° C., eluent A: 0.05 M acetic acid, 0.1 mM 1-hydroxyethane-1 , 1-diphosphonic acid, 10 mM sodium acetate, 5 (V / V)% acetonitrile solution, eluent B: acetonitrile.

Concentration gradient condition Time Eluent A Eluent B
0.0 minutes 100% 0%
10.0 minutes 100% 0%
15.0 minutes 95% 5%
20.0 minutes 95% 5%
22.0 minutes 92% 8%
50.0 minutes 92% 8%
52.0 minutes 10% 90%
60.0 minutes 10% 90%
60.1 minutes 100% 0%
70.0 minutes 100% 0%

In HPLC, 1 g of a sample was precisely weighed, made up to 10 mL with eluent A, filtered through a membrane filter (GL chromatodisc 25A, pore size 0.45 μm, GL Sciences Inc.), and subjected to analysis.
Retention time of chlorogenic acids (unit: minutes)
(A ¹ ) Monocafe oil quinic acid: 5.3, 8.8, 11.6, total 3 points (A ² ) Ferlaquinic acid: 13.0, 19.9, 21.0, total 3 points (A ³ ) Dicafe oil quinic acid: 36.6
37.4, 44.2. From the area values of the nine types of chlorogenic acids determined here, 5-caffeoylquinic acid was used as a standard substance, and the mass% was determined.

Analytical method of hydroxyhydroquinone The analytical instrument used was a Couloarray system (model 5600A, manufactured by ESA, USA), which is an HPLC-electrochemical detector (coulometric type). The names and model numbers of the constituent units of the apparatus are as follows.
Analytical Cell: Model 5010, Couloarray Organizer, Couloarray Electronics Module / Software: Model 5600A, Solvent Delivery Module: Model 582, Gradient Mixer, Autosampler: Model 542, Pulse Damper, Degasser: Degasys Ultimate DU3003, Column Oven : 505. Column: CAPCELL PAK C18 AQ inner diameter 4.6 mm × length 250 mm Particle diameter 5 μm (Shiseido Co., Ltd.).

The analysis conditions are as follows.
Sample injection volume: 10 μL, flow rate: 1.0 mL / min, applied voltage of electrochemical detector: 0 mV, column oven set temperature: 40 ° C., eluent C: 0.1 (W / V)% phosphoric acid, 0. 1 mM 1-hydroxyethane-1,1-diphosphonic acid, 5 (V / V)% methanol solution, eluent D: 0.1 (W / V)% phosphoric acid, 0.1 mM 1-hydroxyethane-1,1 -Diphosphonic acid, 50 (V / V)% methanol solution.

  For preparing the eluents C and D, distilled water for high performance liquid chromatography (Kanto Chemical Co., Ltd.), methanol for high performance liquid chromatography (Kanto Chemical Co., Ltd.), phosphoric acid (special grade, Wako Pure Chemical Industries, Ltd.) )), 1-hydroxyethane-1,1-diphosphonic acid (60% aqueous solution, Tokyo Chemical Industry Co., Ltd.).

Concentration gradient condition Time Eluent C Eluent D
0.0 minutes 100% 0%
10.0 minutes 100% 0%
10.1 min 0% 100%
20.0 minutes 0% 100%
20.1 minutes 100% 0%
50.0 minutes 100% 0%

  After accurately weighing 5 g of the sample, it was made up to 10 mL with 0.5 (W / V)% phosphoric acid, 0.5 mM 1-hydroxyethane-1,1-diphosphonic acid, 5 (V / V)% methanol solution. The solution was centrifuged and the supernatant was used as an analysis sample. This supernatant was passed through Bond Elut SCX (solid phase filling amount: 500 mg, reservoir volume: 3 mL, GL Sciences Inc.), and about 0.5 mL of the first passage solution was removed to obtain a passage solution. The passing liquid was filtered through a membrane filter (GL chromatodisc 25A, pore size 0.45 μm, GL Sciences Inc.) and immediately subjected to analysis.

  In the analysis under the above conditions, the retention time of hydroxyhydroquinone was 6.38 minutes. From the obtained peak area value, mass% was determined using hydroxyhydroquinone (Wako Pure Chemical Industries, Ltd.) as a standard substance.

Example 1
Extraction was performed with 3 kg of ion-exchanged water at 95 ° C. on 375 g of roasted coffee beans having an L value of 22 to obtain a coffee extract of Brix 3.7. The obtained coffee extract was added to a column (inner diameter: 45 mm, length: 150 mm) filled with 55.5 g of activated carbon (Shirakaba WH2C, 0.5 mass times the soluble solid content of the coffee extract (Brix)). Liquid passing treatment was performed under the conditions of ° C. and SV20 [1 / volume [m ³ ] / flow rate [m ³ / hr]] to obtain a coffee extract of Brix 2.8 as a coffee extract (a-1).
Coffee extract (a-1) and coffee extract (1) as coffee extract (b) (L value 50 roasted beans, Brix 66) were mixed at the blending ratio shown in Table 1, and then 500 U / g An active mannanase derived from Aspergillus aculeatus (MCE-0055, manufactured by Mitsubishi Chemical Foods) was added at 0.79 U per gram of coffee solid content, stirred at 25 ° C. for 30 minutes, and further adjusted to pH 6 with an aqueous solution in which sodium bicarbonate was dissolved. After preparation to 0.2, it was diluted with ion exchange water to obtain a coffee solution of Brix1.91.
Thereafter, the mixture was heated to 75 ° C., filled in a 190 g can container, sealed, and sterilized at 129 ° C. for 7 minutes (F0 value: 43) to obtain a canned coffee beverage having a pH of 5.8.
Example 2
A canned coffee beverage was produced in the same manner as in Example 1 except that the amount of mannanase added was 0.53 U per gram of coffee solid content.
Example 3
A canned coffee beverage was produced in the same manner as in Example 1 except that the amount of mannanase added was 0.92 U per gram of coffee solid content.
Example 4
A canned coffee beverage was produced in the same manner as in Example 1 except that the amount of mannanase added was 1.58 U per gram of coffee solid content.
Example 5
Extraction and activated carbon treatment were performed in the same manner as in Example 1 using roasted coffee beans with an L value of 20, and a Brix 3.3 coffee extract was obtained as a coffee extract (a-2). A canned coffee beverage was produced in the same manner as in Example 1 except that the amount shown in Table 1 was used.
Example 6
After adding mannanase to the coffee extract (a-1) so as to be 1.05 U per gram of coffee solid content, the coffee extract (2) instead of the coffee extract (1) (L value 50 roasted beans derived, Brix37) Was used in the same manner as in Example 1 to obtain a coffee solution to produce a canned coffee beverage.
Example 7
A coffee solution was obtained in the same manner as in Example 1 except that the amount of mannanase added was 5.26 U per gram of coffee solid content, and the coffee extract (2) was used in the amount shown in Table 1 instead of the coffee extract (1). A canned coffee drink was produced.

Comparative Example 1
A canned coffee drink was produced in the same manner as in Example 1 except that no mannanase treatment was performed.
Comparative Example 2
A canned coffee beverage was produced in the same manner as in Comparative Example 1 except that the blending ratio of the coffee extract and the coffee extract was changed.
Comparative Example 3
A canned coffee beverage was produced in the same manner as in Comparative Example 1 except that the blending ratio of the coffee extract and the coffee extract was changed.
Comparative Example 4
A canned coffee beverage was produced in the same manner as in Example 1 except that the activated carbon treatment was not performed.

About the obtained canned coffee drink, the storage stability and the acidity of the coffee were evaluated by the following indicators. The results are shown in Table 1.
In Comparative Example 1, the stability was poor. In Comparative Example 2, the stability was good but the acidity was lost. Comparative Example 3 was an attempt to improve the acidity by increasing the solid content, but the acidity did not improve. In Comparative Example 4, hydroxyhydroquinone was contained at a high concentration, and astringency and bitterness were strong.
・ Evaluation index for storage stability (after storage for 10 days at 65 ° C.) 1; No precipitation occurs 2; Slight precipitation occurs 3; Precipitation occurs ・ Evaluation index for sourness of coffee (average of 5 panelists ( The first decimal place is rounded off.
1; A rich acidity can be felt 2; A sufficient acidity can be felt 3; A weak acidity can be felt 4;

Claims (5)

A method for producing a containerized coffee beverage having a chlorogenic acid concentration of 0.14 to 0.5 mass%,
(Step 1) A step of obtaining a coffee extract (a) by adsorbing a coffee extract derived from roasted coffee beans having an L value of 14 to 25,
(Step 2) A coffee extract (a) and a coffee extract (b) derived from roasted coffee beans having an L value of 35 to 55, the coffee solid content in (a) / the coffee solid content in (b) Including a step of mixing a weight ratio of 8 to 15 to obtain a coffee solution, and (step 3) a step of heat sterilizing the coffee solution,
A method for producing a containerized coffee beverage, comprising a step of adding a mannan degrading enzyme between after step 1 and before step 3.   The manufacturing method of the container-packed coffee drink of Claim 1 whose mass ratio of hydroxyhydroquinone and chlorogenic acids of a container-packed coffee drink is 5/10000 or less.   The manufacturing method of the container-packed coffee drink of Claim 1 or 2 which uses activated carbon for adsorption agent processing.   The manufacturing method of the container-packed coffee drink of any one of Claims 1-3 whose sterilization temperature is 123 degreeC or more. The manufacturing method of the container-packed coffee drink of any one of Claims 1-4 which is a can, a cup, a pouch, or bottled.